Skip to content
Menu
Steak with Creamy Spicy Mushroom Sauce & Parmesan Hasselback Baby Potatoes
Hoofdgerecht

Steak with Creamy Spicy Mushroom Sauce & Parmesan Hasselback Baby Potatoes

55 minVoor 2Nutri-Score C€€€
van @on_todays_bake64 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • sirloin steak (around 2–2.5 cm thick)Vlees450 g
  • neutral oilVoorraadkast15 ml
  • butter (for the steak)Zuivel15 g
  • garlic (lightly crushed)Groente en fruit2 stukken
  • thyme (sprigs)Groente en fruit2 stukken
  • rosemary (sprigs)Groente en fruit2 stukken
  • saltKruiden en specerijen5 g
  • black pepper (freshly cracked)Kruiden en specerijen2 g
  • mushrooms (sliced)Groente en fruit200 g
  • shallot (small, finely diced)Groente en fruit1 stuk
  • butter (for the sauce)Zuivel15 g
  • dijon mustardVoorraadkast10 g
  • paprikaKruiden en specerijen3 g
  • chilli flakes (or to taste)Kruiden en specerijen2 g
  • garlic powderKruiden en specerijen3 g
  • thyme (dried or fresh)Groente en fruit1 g
  • beef stockVoorraadkast100 ml
  • double creamZuivel150 ml
  • parsley (fresh, chopped)Groente en fruit15 g
  • baby potatoesGroente en fruit500 g
  • olive oilVoorraadkast30 ml
  • butter (melted, for the potatoes)Zuivel30 g
  • garlic (minced)Groente en fruit2 stukken
  • parmesan (grated)Zuivel35 g
  • rosemary (or thyme)Groente en fruit1 g
  • salt (for the potatoes)Kruiden en specerijen3 g
  • black pepper (for the potatoes)Kruiden en specerijen1 g
  • parsley (fresh, chopped, for the potatoes)Groente en fruit5 g

per portie

Voedingswaarden

1.103kcal

Koolhydraten
48 g
Eiwitten
65 g
Vetten
73 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Airfryer
  • Koekenpan
  • Mengkom
  • Bakkwast

stap voor stap

Bereiding

  1. Prepare the hasselback baby potatoes

    • Make thin hasselback cuts in the baby potatoes.
    • Coat with the olive oil, melted butter, garlic, rosemary, salt and black pepper.
    Stap 1

  2. Air fry the potatoes

    • Air fry at 190 °C, checking and brushing halfway through.
    • Cook until tender and crispy.
    Stap 2

  3. Finish the potatoes

    • Toss the potatoes in butter, garlic, Parmesan and parsley.
    Stap 3

  4. Season and sear the steaks

    • Season the steaks generously with salt and black pepper.
    • Heat a heavy frying pan over high heat and add the oil.
    • Once very hot, add the steaks and sear about 2½–3 minutes per side for medium-rare.
    Stap 4

  5. Baste the steaks

    • During the final minute, add the butter, crushed garlic, thyme and rosemary.
    • Tilt the pan and repeatedly spoon the foaming butter over the steaks.
    Stap 5

  6. Rest the steaks

    • Remove the steaks and rest, keeping all the juices for the sauce.
    Stap 6

  7. Start the mushroom sauce

    • In the same pan, melt the butter and soften the shallot.
    • Add the mushrooms and cook until golden.
    Stap 7

  8. Build the sauce

    • Stir in the dijon mustard, paprika, chilli flakes, garlic powder and thyme.
    • Pour in the beef stock and the resting steak juices, then simmer.
    Stap 8

  9. Finish the sauce

    • Stir in the double cream and simmer until thickened.
    • Season with salt and black pepper, then stir in the parsley.
    Stap 9

  10. Serve

    • Slice the rested steaks and serve with the mushroom sauce and the Parmesan hasselback potatoes.
    Stap 10
Download Mezze